Nobody hands in their apron over a single missing $12. They leave because of the 30th time it happened. Tip disputes are one of the most common — and most preventable — reasons restaurant staff walk out the door.
Tip pooling is one of the most powerful tools a restaurant operator has. Done right, it recognizes the full team — not just the person who carried the plates. Here’s how to build a tip pool your team will understand, believe in, and actually support.
Understanding the difference between direct and controlled tips has major implications for CPP, EI, and your restaurant’s CRA obligations. Here’s a complete breakdown.
Cash, payroll, or direct bank transfer — each method comes with real tradeoffs. Here’s how to choose the right tip payout system for your restaurant.